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This bean salad incorporates so many different flavors it will leave you putting it on everything from rice, to tacos or you can eat it like I do, plain, right out of the bowl.
Here is what you will need.
Vegan Fiesta Salad
Salad Ingredients
- 15oz Can Black Beans, Rinsed and Drained
- 15oz Can Kidney Beans, Rinsed and Drained
- 15oz Can Cannellini Beans, Rinsed and Drained
- 1 Yellow Bell Pepper, Chopped
- 1 Red Bell Pepper, Chopped
- 10oz Package Frozen Corn Kernels
- 1 Red Onion, Chopped
- 1/4 Cup Fresh Cilantro, Chopped
Dressing Ingredients
- 1/2 Cup Red Wine Vinegar
- Juice of 1 Lime
- 2 Tbsp Maple Syrup
- 1 Tbsp Salt
- 1 Clove Crushed Garlic
- 1 Tbsp Ground Cumin
- 1/2 Tbsp Crushed Red Pepper
- 1/2 Tsp Chili Powder
Instructions
- Take the salad ingredients and combine in a large bowl.
- Mix the dressing ingredients in a separate small bowl until well combined.
- Pour dressing over salad and let sit and marinate for at least 1 hour before serving.
Want some more delicious recipes like this? Make sure to check out our recipe books for some delicious high carb low fat plant-based meal ideas.
Yum! I have to try this 🙂 thanks for the recipe
I made this a few nights ago so I could have it for lunches this week at work! Oh my god it is incredible! I left out the cilantro (I think it tastes like soap) and the crushed red pepper. I also substituted the 1/2 cup red wine vinegar for 6 tbsp apple cider vinegar (I didn’t have red wine and found a substitution - 3 tbsp apple cider for every 4 tbsp red wine). It turned out fantastic! I have been toasting lavash bread in the oven with cumin and salt and dipping it in the salad.
Thank you so much for this recipe. I’ve made Cowboy Caviar before however this has a bit of a different taste thanks to the dressing ingredients. Very tasty!
Delicious!! I also made this for my work lunches. At first it looked like there was going to be too many beans but once it’s all mixed together and settled in the refrigerator it was perfectly balanced!! So excited to eat this again.